About
Assoc. Prof. Mubin KOYUNCU is a faculty member in the Department of Food Engineering at Iğdır Üniversitesi. He holds a PhD from Yuzuncu Yil Üniversitesi (2017), focusing on preventing softening defects in white cheese through production and ripening methods. His academic background includes a Master’s (2011) and Bachelor’s (2006) in Food Engineering, both from Yuzuncu Yil Üniversitesi.
His research interests span food chemistry, dairy product quality, antioxidant analysis, and the application of aromatic plants in traditional cheeses. He has actively studied volatile compounds in cheeses, the impact of packaging methods on dairy products, and heavy metal contamination in milk and butter. His work often employs techniques like SPME/GC-MS for chemical profiling and explores environmental factors like altitude on food composition.
Prof. KOYUNCU has led projects on modified atmosphere packaging for dairy products, herbal additives in cheese production (e.g., Ornithogalum narbonense), and the quality of traditional Siirt herb cheese. His involvement in administrative roles includes serving as Department Head and Deputy Director at Iğdır Üniversitesi until 2022, reflecting his institutional contributions alongside his research.
